Homemade Snickerdoodle Ice Cream

I know… I asked you to bake a batch of these Snickerdoodle Cookies to fold into ice cream then I forgot about you. I’m back now. Did you bake those cookies? I hope you did because they were amazing. Let’s get to the nitty gritty, aight?

Ingredients to make this Homemade Snickerdoodle Ice Cream

OK, so this ice cream is nothing short of amazing. I’ve made a lot of ice cream this summer because I’m competing again. So far the family favorite is this situation. If you’re ready to forgive how long it took to bring you this recipe – Read on, homeslice.

You’re going to need some tools! So… Grab a…

A Ziploc bag. You can also use the same bowl you used for the egg yolks, though you will need plastic wrap if you plan to steep your ice cream overnight.

An ice cream maker. Note, the ice cream maker does not need to be expensive. I own two of this super inexpensive Cuisinart modeland purchased extra bowls which I keep in my freezer to make additional batches of ice cream.

An ice cream scoop. This is my favorite ice cream scoop from Kitchenaid.

Ice cream ingredients (natch).

Once you have your ingredients and tools ready, you make a custard. You add milk, cinnamon sticks, heavy cream, granulated sugar to a saucepan and bring the mixture to a simmer. Once the mixture has simmered, you remove pot from heat, then add ground cinnamon and vanilla extract. You let this all steep for at least an hour. Use this hour to bake the snickerdoodle cookies if you haven’t baked them already, or if you ate them waiting for me to bring you this recipe.

You add this cinnamon scented mixture to the egg yolks and then cook until the custard coats the back of a wooden spoon thickly. This is all transferred to a Ziploc bag, sealed, and then submerged into a bowl of ice water to cool completely.

I like to leave custard overnight in the fridge to allow flavors to mature.

If you churn it right away, I won’t judge. I chopped about a cup and a half of snickerdoodle pieces and folded them into the ice cream right before I spooned it into a container to harden in the freezer.

YOU GUYS! THIS ICE CREAM! HOLY CRAP!

Yeah, I’m speaking in caps because it’s THAT.GOOD. The ice cream base is deeply cinnamon flavored and the snickerdoodle cookies remain soft. So soft. Almost like cake.

Instructions

Place the egg yolks in a medium bowl and set aside.

In a medium saucepan, combine whole milk, cinnamon sticks, heavy cream, granulated sugar, pinch of salt, and milk powder. Whisk vigorously until the milk powder is fully incorporated into the milk and heat cream. Bring to a simmer over medium/low heat. Turn off the heat, add the ground cinnamon and vanilla extract. Whisk to combine. Allow the mixture to steep for about an hour.

Prepare an ice bath by adding ice and water to a large bowl. Place a Ziploc next to the ice bath until ready to use.

Pour the mixture over the egg yolks whisking the entire time to incorporate. Transfer the ice cream custard to a medium saucepan and cook over low heat, stirring until the mixture coats the back of a wooden spoon thickly, about 6-7 minutes.

Strain the mixture into a Ziploc bag, seal the bag, and submerge it inside the water bath until cooled completely.

Place in the refrigerator for a few hours or overnight to steep further. Remove and discard cinnamon sticks. Transfer mixture to an ice cream maker and churn according to manufacturers instructions. Mix in the snickerdoodle cookies and transfer ice cream to a container with a tight-fitting lid. Place in the freezer to harden.